Tender Lemon Butter Chicken

• Gluten free

• Meat

  • 4 Chicken breasts

• Produce

  • 3 Garlic cloves
  • 1 Lemon, Juice of
  • 100 g Spinach, fresh
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 240 ml Chicken stock

• Baking & Spices

  • 1/2 tbsp Paprika

• Dairy

  • 3 tbsp Butter
  • 120 ml Double cream
  • 25 g Parmesan, grated

Found on threekidsandcountingthepennies.com

Description

Ingredients

• 4 chicken breasts, halved
• ½ Tablespoon paprika
• 3 Tablespoons butter
• 3 garlic cloves
• 240ml (1 cup) chicken stock
• 120ml (1/2 cup) double cream
• 25g (1/4 cup) grated Parmesan
• Juice of 1 lemon
• ½ teaspoon dried thyme
• 100g (3½oz) fresh spinach

Directions

• Preheat the oven to 180C/350F.
• Season the chicken on both sides with slat, pepper and the paprika.
• Heat 2 tbsp of the butter in a large casserole dish, brown the chicken in batches for 2 minutes on each side, until golden brown and set aside.
• Heat the remaining tbsp of butter in the pan, add the garlic and cook, stirring, for 1 minute.
• Add the chicken stock, cream, Parmesan, lemon juice and thyme to the pan, bring to the boil, reduce the heat and simmer for around 5 minutes to thicken slightly.
• Return the chicken to the pan, cover with a lid and cook in the oven for 20-25 minutes, until the chicken is cooked through.
• Stir through the spinach, place the lid back on and leave for 5 minutes to wilt, then serve.